Venison Morel Stroganoff
Deer (venison) and morel are not actually hunted during the same season. Venison is in the fall and morels are a spring forage. However, this is such a fun recipe my husband and oldest (CJ) love so much I had to share it! Hunting and storing food is something we’re pretty versed in. Growing and canning tomatoes, drying fresh herbs from the summer growth. This is just part of what we do. So having venison and morels together is not an uncommon thing for us.
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Caution… this is by no means a “healthy” recipe. This venison morel stroganoff uses half and half, butter and sour cream, but it tastes amazing and is perfect for those cold fall/winter days.
Enjoy!
Deer (venison) and morel are not actually hunted during the same season. Venison is in the fall and morels are a spring forage. However, this is such a fun recipe my husband and oldest (CJ) love so much I had to share it! Hunting and storing food is something we’re pretty versed in. Growing and canning tomatoes, drying fresh herbs from the summer growth. This is just part of what we do. So having venison and morels together is not an uncommon thing for us.
My husband forages for morels in the spring (quite often with my oldest). After they forage through the woods for them, we dry them in our dehydrator and store them in mason jars so we can use them anytime throughout the year.
Disclaimer: NEVER pick and eat wild mushrooms unless they’ve been identified by an expert! Some of these mushrooms are dangerous to eat; a few can even kill you. I am not by any means encouraging you to go out foraging for mushrooms with proper education. Morels (during the peak season) can be bought at reputable grocery stores and farmers’ markets. If you are not one that knows how to forage for mushrooms, I highly encourage you to buy them from the grocery store or your local farmer’s market.
If we’re lucky enough to get a deer in the fall (hunting for us is for food, as well as time for my husband (and now my oldest daughter), to enjoy the outdoors, we don’t hunt animals for the sake of a trophy buck), we cut and freeze it just like the beef, and pork we get from our local butcher.
Substitution Ideas
- If you don’t have venison, use a beef chuck roast
- If you don’t have Morels, you can use Button or Baby Porta bellas
- If you don’t have egg noodles, any pasta works, I honestly use spaghetti or linguine often in my venison morel (and other) stroganoff recipes.
If you have leftover sauce & meat:
- You can freeze it for another time! When you’re ready to eat, heat up on medium (you might have to have a 1/2 cup of milk to it, and a pinch of salt). Then just cook up some noodles and add them to the sauce for basically ready to make venison morel stroganoff.
ENJOY and Share!
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Please let me know how you like my venison morel stroganoff in the comments! Your star ratings with your comments are tremendously helpful, too.
Need more pasta ideas? Try these:
- Mexican Street Corn Pasta Salad
- Summertime Pasta Salad
- One-Pot Ground Beef Stroganoff
- One Pot Asparagus and Bacon Rigatoni
- Healthy-ish Stovetop Mac and Cheese
Venison Morel Stroganoff
This recipe for Venison-Morel Stroganoff fun play on beef stroganoff uses two Wisconsin favorites, morel mushrooms, and venison to make a new fun Wisconsin version of a classic stroganoff.
- Total Time: 50 minutes
- Yield: 4 people 1x
Ingredients
- 1–2 lbs venison (see notes ¹ for substitutes)
- 1 lb morel mushrooms (see notes ² for substitutes)
- 6 tbsp butter
- 1 large onion
- 3 large garlic cloves
- 4–5 tbsp flour
- 32 oz beef stock (reserve 1 cup of this)
- 8 oz sour cream
- 2–3 cups half and half
- 1 Tablespoon Worcestershire Sauce
- 1 bag egg noodles (see notes ³ for substitutes)
Instructions
- Preheat an oven at 250°F.
- Sear the venison in an oven-safe pot as you. Once seared on all sides, pour 1 cup of beef broth and cover the venison.
- Bake for 4-5 hours (This can also just cook in a slow cooker on Medium/high for the same amount of time with about a cup of beef broth).
- Once it’s done cooking it should easily break apart. Tear/cut apart the venison and add the venison and juice to the sauce (directions below).
- When you’re ready to serve cook the noodles and put into a platter or bowl of your choice. Then, pour the sauce over, mix and ENJOY!!!
- Sauce Directions
- In a stock-pot melt 4 tbsp of butter (reserve the other 2 tbsp for the mushrooms) at a low-medium temp, chop up the onion (if you like less onion useless), toss the onions into the melted butter, and constantly stir until the onions sweat.
- Add garlic cloves and Worcestershire Sauce. Continue stirring until the onions are translucent.
- Add the mushrooms and cook until heated through
- Add flour, slowly whisking as you add.
- Once it’s in a sticky dough-type consistency, slowly add the beef stock and continue whisking. Continue to whisk until very thick and then begin to add the half and half slowly. Take breaks in between to stir vigorously. Once all the half and half are added stir until all is incorporated.
- Let it simmer at low-medium heat until thickened. Add the sour cream and taste. Add any salt, pepper, or additional Worcestershire Sauce to taste.
Notes
¹ Use a beef chuck roast in replacement for venison.
² Button or Baby Portabellas work fine for this
³ If you don’t have egg noodles, any pasta works, I honestly use spaghetti or linguine often in my stroganoff.
If you have leftover sauce & meat:
You can freeze it for another time! When you’re ready to eat, heat up on medium (you might have to have a 1/2 cup of milk to it, and a pinch of salt). Then just cook up some noodles and add them to the sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 997
- Sugar: 13
- Sodium: 832
- Fat: 49
- Saturated Fat: 27
- Carbohydrates: 88
- Fiber: 7
- Protein: 53
- Cholesterol: 289
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